Century Man Among Last Honor Flight Vets
April 13, 2011
Just over 100 World War II veterans, including a Century man, are back at home today after the ninth and final Emerald Coast Honor Flight to Washington on Tuesday.
Among the veterans on Tuesday’s Honor Flight was the Rev. Willie H Carter, 89, of Century. For more photos of Rev. Carter and the Honor Flight arrival, click here.
Hundreds of people gave the veterans a hero’s welcome at the Pensacola Regional Airport. They were escorted by an honor guard and saluted by Marines as they were welcomed back by friends and family.
During the four years of the Emerald Coast honor flight, hundreds of Gulf Coast veterans had the opportunity to spend a day in Washington to see the War War II Memorial and other sights. Organizers have ended the program, saying they have served all the veterans that have applied for the special trip.
Pictured top: Terri Sanders of Century (left) welcomes home the Rev. Willie H. Carter of Century at the Pensacola Regional Airport Tuesday night. Pictured left inset: Benny Barnes and Century Mayor Freddie McCall welcome Rev. Carter back to the airport. Submitted photos for NorthEscambia.com, click to enlarge.
Students Learn The Buzz About Bees
April 13, 2011
Second grade students from Jay Elementary School recently had the opportunity to learn about bees. Roy Smith and Ernest “Peaches” Peach of the North Escambia Bee Association spoke to Mrs.Roberson, Mrs. Steele, Mrs. Brown and Mrs. Floyd’s second grade classes, teaching them all about the different jobs of bees, their life cycle, the art of beekeeping and all about honey. Pictured top: “Peaches” shows a demonstration hive to students. Pictured inset: Peach and Roy Smith (left) explain beekeeping. Submitted photos by Julia Thorton for NorthEscambia.com, click to enlarge.
Byrneville Elementary Students Take On 20,000 Massive Math Problems
April 12, 2011
Byrneville Elementary students have taken on the Massive Math 20,000 Challenge. Kindergarten-fifth grade students are solving addition, subtraction, multiplication, division and fraction problems on a School 3×6 foot posters. Each poster has just over 4,000 problems.
“Not only are the students perfecting their math skills, they are proving by working together they can accomplish what looks like an impossible task,” according to the school.
Pictured above and below: Students at Byrneville Elementary School work on 20,000 Massive Math problems. Submitted photos by Candace Thornton for NorthEscambia.com, click to enlarge.
Photos: Church Observes Earth Care Month
April 11, 2011
The congregation of St. Monica’s Episcopal Church in Cantonment is observing April as Earth Care Month. As part of the church’s commitment to become more aware and better stewards of the earth’s ecosystems, the church invited the Wildlife Sanctuary of Northwest Florida for a presentation on Sunday.
Pictured top: An owl cools off in the fountain at St. Monica’s Episcopal Church Sunday morning. Pictured inset and below: The Wildlife Sanctuary of Northwest Florida visited the church Sunday as part of their Earth Care Month. Submitted photos for NorthEscambia.com, click to enlarge.
Photos: Youth Livestock Show, Ashley Cunningham Has Grand Champion Steer
April 10, 2011
The 18th Annual 4-H and FFA Youth Livestock Show and Agricultural Exposition wrapped up Saturday at the Langley Bell 4-H Center.
Ashley Cunningham, daughter of Andy and Christina Cunningham of Molino, had the Grand Champion Steer. Hill-Kelly Dodge of Pensacola, represented by buyers Rusty Tanner and Eric Glofka, were the highest bidders at the auction with a bid of $3.50 per pound for the 1,340 pound for the Grand Champion Steer.
4-H and FFA members in Escambia, Baldwin, and Mobile counties in Alabama, and Escambia, Santa Rosa, Okaloosa, and Walton counties in Florida had the opportunity to show their breeding heifers, preview steers, goats, sheep, rabbits, and poultry during the event.
Complete and final results were not available Saturday night; NorthEscambia.com will publish complete and more photos mid-week.
For a gallery of photos from the event by Charles Crumpton, click to enlarge.
Pictured top: Ashley Cunningham of Molino shows here 1,340 pound Grand Champion Steer. Submitted photo by Charles Crumpton for NorthEscambia.com, click to enlarge. Pictured below: Ashley Cunningham of Molino with her Grand Champion Steer and Eric Glofka (left) and Rusty Tanner of Hill-Kelly Dodge. Submitted photo by Jerry Marbut for NorthEscambia.com, click to enlarge.
New Farmers’ Market To Open In Cantonment
April 10, 2011
A new farmers’ market will open soon in Cantonment.
Beginning May 7, St. Monica’s Episcopal Church will host a Farmers’ Market on the first and third Saturdays of each month from 8 a.m. until noon.
The market will offer locally produced commodities such as seasonal vegetables, fruits, eggs, flowers, plants, cheese, pasta and more to consumers. Local artisans also invited to sell their wares such as art, clothing and more.
“Faith can and should be a major force for change towards sustainable development, sustainable communities, and a healthy environment,” according to a church press release. “Since local food does not have to be hauled long distances, fresher and more nutritious food can be eaten that does not require large amounts of fossil fuels to transport it. In fact, eating locally produced food, in addition to supporting local farmers and families, can reduce an individual’s carbon footprint by 12 percent. ”
Vendors are now being accepted for the Market at St. Monica’s. In lieu of vendor fees, vendors are asked for a donation of cash or food for Manna Food Pantry. For more information, call the church office at (850) 937-0001, Wednesday through Friday, from 9 a.m. until 1 p.m.
St. Monica’s is located at 699 South Highway 95A , behind Faith Chapel Funeral Home, in Cantonment.
Featured Recipes: Simple Spring Sweets
April 10, 2011
Spring is here in North Escambia, and today’s featured recipes include ideas to liven up your springtime desserts. By combining fresh, seasonal flavors, you can ensure perfect homemade and easy desserts year-round. Serving up a sweet surprise is easy with these delicious new recipes and baking tips.
(Make sure your scroll all the way down the page to see all of the recipes.)
Spring Dessert Tips
Surprise guests with a new twist on the traditional Latin-American dessert with a Chocolate Flan Cake. A velvety-textured flan custard is layered with a rich chocolate cake for a perfect marriage of sweet and creamy.
Dessert bars are a great solution for easy entertaining. Spice up any table by preparing Tropical Dessert Bars and then top with smooth and creamy Dulce de Leche, which can easily be made by heating Eagle Brand Sweetened Condensed Milk on the stovetop or in the oven.
Exotic fruits paired with rich cream cheese create a delicious combination in this recipe for Passion Fruit Cheesecake. Find seasonal inspiration by visiting local farmers markets.
Homemade ice cream is easier than you think. Make Caribbean Pineapple Lime Ice Cream in three simple steps with Eagle Brand Sweetened Condensed Milk. Or create an artisan inspired ice cream flavor at home by combining spices like chipotle or cinnamon with lime zest, fresh or frozen blueberries or raspberries and add to your ice cream mixture.
Tropical Dessert Bars
Ingredients
Bottom Layer
- 1 (17.5-ounce) package sugar cookie mix
- 1/2 cup butter, melted
Cream Cheese Pineapple Layer
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple in juice, drained, reserving 2 tablespoons juice
Coconut Layer
- 1 1/2 cups flaked coconut
- 1/2 cup macadamia nuts, chopped
- 1/4 cup butter, melted
Preparation
- HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan.
- STIR cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12 to 15 minutes or until lightly browned.
- BEAT cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended. Beat in sweetened condensed milk, vanilla and 2 tablespoons pineapple juice. Pour over warm crust. Sprinkle drained pineapple evenly over top.
- STIR coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer.
- BAKE 30 to 35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.
Serves
Makes 3 dozen
Ready in Time:
3 hours
Chocolate Flan Cake
Ingredients
- Crisco® Original No-Stick Cooking Spray
Cake
- 1/2 cup Smucker’s® Caramel Flavored Topping
- 1 (18.25-ounce) box Pillsbury® Moist Supreme® Devil’s Food Premium Cake Mix
- 1/2 cup Crisco Pure Vegetable Oil
- 3 large eggs
- 1 1/4 cups water
Flan
- 4 ounces cream cheese, softened
- 4 large eggs, at room temperature
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 (12-fluid ounce) can PET® Evaporated Milk
- 1 teaspoon vanilla extract
Preparation
- HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube opening of pan to prevent cake from baking over top. Pour caramel flavored topping into prepared pan.
- PREPARE cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel flavored topping.
- COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.
- COAT piece of foil with no-stick cooking spray. Cover pan tightly with foil and place coated side down. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Serves
Makes 18 to 20 servings
Notes, Tips & Suggestions
TIP: Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.
Ready in Time:
8 hours
Passion Fruit Cheesecake
Ingredients
- Crisco Original No-Stick Cooking Spray
Cheesecake
- 30 gingersnap cookies
- 3/4 cup pecans
- 6 tablespoons butter, melted
- 4 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 4 large eggs
- 1 cup frozen passion fruit pulp, thawed or 1 cup passion fruit puree
Passion Fruit Glaze
- 2/3 cup frozen passion fruit pulp, thawed or 2/3 cup passion fruit puree
- 1/2 cup sugar
- 1/2 cup water
Preparation
- HEAT oven to 350°F. Coat 9 x 3-inch springform pan with no-stick cooking spray.
- PROCESS cookies and pecans in food processor until fine crumbs form. Place in small bowl. Stir in melted butter until evenly moistened. Press evenly onto bottom of prepared pan and 1-inch up sides. Bake 10 minutes. Cool on wire rack. Wrap foil around bottom and sides of pan.
- BEAT cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Pour in sweetened condensed milk gradually, beating until blended. Beat in eggs just until combined.
- MEASURE 2/3 cup of cheesecake and pour into small bowl. Whisk with 1 cup passion fruit pulp until blended. Pour remaining cheesecake into cooled crust. Spoon small dollops of passion fruit mixture over top of batter. Swirl with knife to make marbled appearance.
- BAKE 60 to 70 minutes or until center is almost set. Cool 1 hour on wire rack. Chill at least 8 hours or overnight.
- To make glaze: COMBINE fruit pulp, sugar and water in small saucepan. Bring to a boil on medium high heat. Cook 15 to 20 minutes or until mixture begins to thicken and measures about 2/3 cup. Place in small bowl. Cool completely.
- REMOVE cheesecake from pan. Place on large serving dish. Spread glaze over top.
Serves
Makes 12 to 16 servings
Ready in Time:
11 hours
Caribbean Pineapple-Lime Ice Cream
Ingredients
- 1 (20-ounce) can crushed pineapple in pineapple juice, undrained
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 3 tablespoons fresh lime juice
- 1 teaspoon grated lime peel
- 2 teaspoons vanilla extract
- 4 to 5 drops yellow food coloring (optional)
- 1 cup heavy cream
Preparation
- COMBINE undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in a large bowl; mix well.
- WHIP cream in medium bowl with electric mixer at medium speed until stiff peaks form. Fold into pineapple mixture.
- POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze until firm, about 3 hours.
Serves
Makes 12 servings
Ready in Time:
4 hours
Meet Luke Philip Cagle
April 10, 2011
Clayton and Heather Cagle of Walnut Hill are proud to announce the birth of their son, Luke Phillip Cagle. Luke was born March 8, 2011, at Sacred Heart Hospital in Pensacola. He was 4-pounds, 11-ounces and 17¾ inches long.
Schmidt, Johnson To Wed
April 10, 2011
Mr. Chester Schmidt and Ms. Faith Pendleton announce the forthcoming marriage of their daughter Missy Hope Schmidt to John Percy Johnson, the son of J.T. and Kay Johnson from Century. The wedding will take place at Grace Baptist Church in McDavid at 2 p.m. on Saturday May 14, 2011. A reception will follow the ceremony.
Weekend Gardening: Catering To Stink Bugs
April 9, 2011
There are some insect pests that simply laugh at insecticides. One such group is the stink bug family. Stink bugs are naturally tolerant of many pesticides; therefore, few insecticides are available to manage these damaging pests.
Several different species of stink bugs occur in Florida including the brown stink bug, the green stink bug, the Southern green stink bug and the omnipresent leaffooted bug. This group alone damages 21 important commodities in the U.S. They are major pests of beans, peas, okra, soybean, cotton, peach, pecan, and tomato.
Stink bugs live through the winter as adults huddled in grass clumps, leaf litter and under tree bark. Adults emerge in the spring just as crops are starting.
Members of the stink bug family have piercing mouthparts. They insert their mouthparts into the plant tissue and ‘suck’ liquids from the plants. Damaged foliage often will turn yellow and eventually brown in color or become malformed in shape.
Curled, distorted okra pods are often the result of stink bug feeding. Tomatoes develop white or yellow, corky spots underneath the skin as a result of stink bug feeding and this damage imparts an off flavor to the fruit. Depending on the size of the seed when attacked, feeding on pea and bean seed may result in complete shriveling of the seed or cause sunken, ‘stung’ spots on the seed. This latter type of damage is often confused with that caused by cowpea curculio. Okra is seldom damaged extensively, but heavy infestations of stink bugs can cause serious damage to tomatoes, beans, and peas. Stink bugs also feed on corn, and can cause death of seedling plants or curled, ‘cowhorned’ ears.
One non-traditional way of dealing with these pests is through the use of “trap crops”. Trap crops are composed of one or more plant species that are grown to attract insects in order to protect the desired crop from the pest. Protection may be achieved either by preventing the pest from reaching the crop or by concentrating the pests in a certain part of the garden where they can be managed. The idea is to lure and cluster the pests by providing them a more desirable food source.
Buckwheat, sunflower, millet and sorghum all serve as host plants for the four major stink bug and leaffooted bugs. Stink bugs are apparently very finicky with respect to plant growth stages and the quality of their food. Therefore, it is better to plant multiple trap crop species in order to maintain a continuously competitive food source to out compete your prized vegetable plants.
There are a couple of methods of planting these trap crops. They can either be planted to encircle the crop or interspersed among the crop plants. Research has shown that stink bugs exhibit a pronounced ‚edge effect‛ while moving through your garden. They tend to congregate their populations in the border rows. Therefore, it is recommended that trap crops be placed between the suspected sources of stink bugs and the planted vegetables to intercept moving stink bugs. With smaller plots, it is probably better to plant the trap crop around the entire garden.
Just remember, once the trap crop attracts the pest stink bugs, it’s best to eliminate them by hand removal or other methods.
Theresa Friday is the Residential Horticulture Extension Agent for Santa Rosa County. Photos by Theresa Friday.